07-12 Gingered carrots

Peel and slice 3-4 carrots into sticks.
Don't pile them higher than an inch in the pan, use a wider pan if necessary.
Add water halfway up the carrot pile. Add a pinch of salt and 2 t unsalted butter.
Cover and bring water to a boil, then turn down the heat.
As soon as carrots are tender, remove the lid and the carrots.
Let the water reduce to make a sauce. If it separates, add a bit of water.
When sauce has thickened, add 1/2 t of fresh minced ginger, stir and remove from heat.
Pour sauce over carrots and serve.

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